By Kaitlin Haskins, Communications Manager (outgoing)

Posted May 27, 2015


Food Day Challenge!

2015 Food Day Theme — Toward a Greener Diet — Celebrates Healthy, Local Food

The theme for Food Day 2015 has just been announced! Mark your calendar for Food Day on October 24 -- Toward a Greener Diet . According to, "This year’s Food Day will celebrate a green and healthy diet that is packed with fruits, veggies, whole grains, and lean sources of protein, and that is produced with care for the environment, farm animals, and the people who grow, harvest, and serve it. A greener diet is beneficial to both human health and to the environment. It leads to less chronic disease, better soil, more and cleaner water, and cleaner air."

Join us -- as well as millions of people across the country -- to celebrate real, local food. Food Day focuses on reducing consumption of sugar drinks, overly salted packaged foods and factory-farmed meats and in favor of vegetables, fruits, whole grains, and sustainably raised protein. Farm to Institution New England encourages schools, colleges and hospitals to celebrate Food Day with us on October 24, 2015 by serving at least one meal with 50% or more locally-grown ingredients. Together, we can work toward greener diets for customers at our region's institutions. 

Want to make sure people know about your efforts to source more local food? Here are a few ideas: 

  1. Put up signs in your dining hall or cafeteria that tell the source of each local ingredient (like this or this). 
  2. Bring in your local farms and food distributors to help tell the story of local foods to your customers (students, staff, faculty, patients, etc.). 
  3. Feature the names of your local suppliers in printed menus, on your website and in any email communications you have with customers and their families.
  4. Since Food Day falls on a Saturday this year, turn the event into Food Week and host special events all week leading up to October 24th.
  5. Host a field trip to a local farmers' market to make connections with producers, buy health food and engage with your students, staff and patients. 

Visit for resources and more information!